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Skillet-Seared Sirloin

Skillet-Seared Sirloin

  • Steak

  • Skillet

It’s been said that one can be judged by the company one keeps; the sirloin comes from the same area as the T-bone and porterhouse cuts – and with the technique suggested here, you may decide to start calling it Sir Loin.

  • 15

  • 10

  • 25

  • 1


  • 1 SunFed Ranch 100% Grass Fed Sirloin Steak
  • 1/2 Tablespoon salted butter
  • Fine pink salt, cracked pepper, a smidge of garlic powder to taste
  • 1 ounce of olive or grapeseed oil


  1. Preheat oven to 400 degrees, with a cast iron skillet in the oven
  2. Heat another cast iron skillet on the stovetop with flame at highest level
  3. Pat sirloin dry on all sides with paper towel
  4. Lightly coat the sirloin with olive oil or grapeseed oil
  5. Season generously on all sides with salt, pepper, and garlic powder
  6. In the cast iron skillet on the stove, sear steak for 1 minute on each side
  7. When heating the second side, add a pat of salted butter to the top of the steak
  8. Carefully transfer steak from cast iron skillet on the stove to the cast iron skillet in the oven
  9. Spoon butter and any juices remaining in the stovetop skillet onto the steak
  10. Cook in the oven for 4 minutes (depends on thickness; 4 min for SunFed Ranch sirloin steaks)
  11. Remove steak from the oven & let rest tented with foil for 4-5mins
  12. Allow steak to return to almost room temperature, then slice against the grain
  13. Give a wry smile when asked, “how’d you do it.”

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